Saturday, June 15, 2013
Vegan Gingersnap Ice Cream
10 ounces ginger snap cookies
2 ½ cups non-dairy milk
½ teaspoon apple cider vinegar
3 Tablespoons canola oil
¼ cup white sugar
¼ cup corn syrup
Chop ¾ cups ginger snap cookies into ¼ inch chunks. Place them in an airtight container and store them in the freezer. In a small bowl whisk together the non-dairy milk and apple cider vinegar. Set aside for at least 10 minutes while the mixture curdles. Soy or almond milk is recommended because their proteins curdle most effectively. Since we’re using such a small amount of apple cider vinegar the non-dairy milk won’t curdle noticeably but the overall depth of flavor of the ice cream will be increased.
Place the canola oil, sugar and corn syrup in a food processor and set aside.
In a small saucepan heat the non-dairy milk just before it starts to boil. Remove from heat and place in the food processor. Add the remainder of the cookies and process for 30 seconds. Transfer the mixture to a covered heat-proof container and place it in the refrigerator until cool, about 4 hours.
Process the mixture in an ice cream maker for 30 minutes. While the mixture is processing, chill your ice cream container in the freezer. This will ensure that the ice cream is as cold as possible as it goes into the freezer to harden.
Transfer the ice cream to the container and stir in the ¾ cup of ginger snap cookie chunks. Pack the ice cream down to make sure there are as few air pockets as possible. Chill for at least four hours.
Makes about 1 quart of Vegan Ginger Snap Cookie Ice Cream.
Notes: After trying different ratios of cookies I found that a 10 ounce bag with ¾ cup of the cookies chopped yielded a assertive ginger flavor with chunks of ginger cookie in every bite. If you’re sensitive to ginger you may want to reduce the overall weight of the cookies in the recipe to 8 ounces. Feel free to take this concept and apply it to things other than ginger snaps. With some trial and error you could come up with flavor variations like Corn Bread Ice Cream, Banana Bread Ice Cream, Shortbread Cookie Ice Cream or even Cinnamon Toast Crunch Cerial Ice Cream.